京味红烧茄子
A classic Beijing home-style dish featuring tender eggplant braised in a savory soy-based sauce with plenty of garlic. The eggplant absorbs the rich flavors, creating a comforting and aromatic dish perfect for summer.
准备时间 Prep
15 分钟 min
烹饪时间 Cook
20 分钟 min
份量 Serves
4 人份 servings
总时长 Total
35 分钟 min
Chinese eggplant
cut into bite-sized pieces
garlic
minced
ginger
minced
green onions
sliced, white and green parts separated
soy sauce
dark soy sauce
sugar
chicken or vegetable broth
cornstarch
mixed with 2 tablespoons water
vegetable oil
for frying
sesame oil
salt
Place eggplant pieces in a colander, sprinkle with salt, and let sit for 15 minutes to draw out moisture. Pat dry with paper towels.
Heat vegetable oil in a wok or large skillet over high heat. Add eggplant and stir-fry until golden brown and tender, about 5-7 minutes. Remove and set aside.
In the same wok, reduce heat to medium. Add a little more oil if needed, then sauté garlic, ginger, and white parts of green onions until fragrant, about 30 seconds.
Return eggplant to the wok. Add soy sauce, dark soy sauce, sugar, and broth. Bring to a boil, then reduce heat and simmer for 5 minutes.
Stir in the cornstarch slurry and cook until the sauce thickens, about 1 minute. Drizzle with sesame oil and garnish with green onion tops. Serve hot.
Cooking Tips